I was never a fish lover. I'd even say I was a fish-hater but all that changed when I took a class on cooking fish and one of the many terrific recipes I took away was this one--it helped to change my bigotry against this tasty and good-for-you meat. Love those Omega-3 oils!
The recipe is completely quick and easy and the blend of flavors is perfect, especially when finished off with a pretty little side of rice. Light and healthy to lead you into 2008.
For the beans:
1 15-ounce can of black beans, undrained
1/2 cup chopped red or green bell pepper
2 teaspoons instant minced onion
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
For the mango mustard sauce:
1 cup sliced mango
1 1/2 tablespoon cider vinegar
1 1/2 tablespoon Dijon mustard
1/8 teaspoon garlic powder
dash of salt and pepper
4 salmon fillets
3 cups cooked white sticky rice
Season salmon fillets with salt and pepper. Grill or bake at 425 degrees for 10 minutes per inch of thickness or until the fish flakes when tested with a fork (if it's slightly translucent or doesn't flake easily it's not done). Keep fillets warm.
Drain the beans, reserving 1/3 cup of the liquid. In a saucepan combine the beans, reserved liquid, bell pepper, onion, cumin, chili powder, garlic powder and salt. Cook over a low heat for five minutes.
Combine the mango, cider vinegar, mustard, garlic powder, salt and pepper in a food processor and pulse until smooth or slightly chunky, depending on your taste. Transfer to a microwaveable dish and heat for one or two minutes until it's warm.
To serve, spoon the black beans onto a dish, top with a fillet and drizzle with the mango mustard sauce. Serve with a side of white rice for nice variety and balance. Makes 4-6 servings.
And if this spicy mustard doesn't warm you, you can check out the video KT Cat made just for me. I feel warmer just watching it.
Technorati tags: main dishes, salmon, mango, black beans